PORK FRIED BROWN RICE

1 1/2 tbsp vegetable oil, divided use
2 eggs, beaten
1 cup diced fully cooked ham or raw boneless pork
1 cup finely chopped fresh mushrooms
1/2 cup thinly sliced green onions, including tops
3 cups cooked brown rice, cooled
1 tbsp soy sauce

In large skillet or wok, heat 1/2 tablespoon oil over medium heat. Add eggs and cook without stirring until set.

Invert skillet over baking sheet to remove cooked eggs; cut into 1 1/2 x 1/2-inch strips.

In same skillet, heat remaining oil over medium-high heat. Stir-fry ham, mushrooms, and green onions in oil three minutes, or until mushrooms and onions are tender.

Stir in cooked rice and egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly.

Servings: 4
Source: The USA Rice Council